Name: Sheet-Pan Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup red onion; 1 tbsp ghee; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet-Pan Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet-Pan Herb Chicken with Roasted Vegetables

Roasted chicken breast with oregano and basil, served alongside a colorful medley of charred peppers and broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.9g

Fat

20.6g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 tbsp ghee

0.5 tsp dried oregano

0.5 tsp dried basil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Chop the broccoli into bite-sized florets, slice the bell pepper into strips, and wedge the red onion.
3
Place the chicken breast in the center of the pan and surround it with the prepared vegetables.
4
Melt the ghee and drizzle it over everything, then season evenly with oregano, basil, garlic powder, salt, and pepper.
5
Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the herb-ghee mixture.
6
Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender with slightly browned edges.
7
Slice the chicken against the grain and serve alongside the roasted vegetables for a clean, nutrient-dense meal.